Margarita Grilled Chicken is the perfect end of summer grilled chicken recipe. This copycat recipe from Chili’s Restaurant uses a zesty margarita marinade to create a tender, flavorful piece of chicken and pairs it with fresh pico de gallo. Pair this with rice and beans for the best margarita chicken rice bowl!
As we near the end of summer I am excited to be sharing another delicious grilled chicken recipe.
You might remember last month I shared these Grilled Mediterranean Chicken Wings that are also a great option as we approach football season.
Today’s Margarita Grilled Chicken uses a tangy margarita marinade to tenderize and add flavor to the chicken.
It is then grilled and can be served with rice and beans and a scoop of pico de gallo or added to your favorite Mexican dishes like tacos.
You can also make this chicken recipe in the oven or on a skillet!
We love recipes like this that you can marinade during the day and quickly grill or cook in a skillet. It is great for meal-prep for the week.
I love adding this chicken to a rice bowl or tacos.
If you like grilled chicken recipes try this Chicken Souvlaki Recipe, Greek Marinated Chicken with Tzatziki, Yogurt Marinated Chicken, Grilled Chicken Thighs with Greek Marinade or Chicken Kofta.
Recipe Ingredients You’ll Need
- Chicken: This recipe uses boneless skinless chicken breast fillets. I love the way chicken breasts hold in the flavor of the margarita mix. You also can use chicken tenderloins, chicken thighs or bone-in chicken breasts. Just adjust cook time accordingly.
- Margarita Mix: The marinade uses a margarita mix. You can use any mix you like with or without the tequila.
- Garlic: The fresh minced garlic helps flavor the chicken. You can swap out for garlic powder but I suggest using fresh garlic if possible.
- Onion: The chicken is marinaded in the margarita mix with the onion, spices and garlic. I suggest dicing the onion but you can also finely mince it. You can use sweet onion, white onion or red onion.
- Spices: The spice mixture uses paprika and cumin. These spices help add flavor to the chicken and mix nicely with the margarita mix.
Please see the recipe card below for exact ingredient amounts and instructions.
How to Make Margarita Grilled Chicken
Step 1: Marinade Chicken: In a large ziplock bag combine the margarita mix, garlic, onions, cumin, paprika, salt and pepper. Add the chicken breasts in and seal the bag. Use your hands to massage the marinade into the chicken. Put the chicken in the refrigerator and marinade for at least 30 minutes or up to 2 hours.
Step 2: Create the Pico de Gallo: While the chicken marinates add your pico de gallo ingredients to a medium mixing bowl. Stir the ingredients well, taste and adjust seasoning to your liking.
Step 3: Grill Chicken: When ready to cook the chicken heat the grill. Remove the chicken from the refrigerator.
Preheat the grill to medium heat. Brush oil over grate to prevent sticking, and place chicken on the grill. Grill the chicken breasts, brushing the leftover marinade over the chicken breasts as it cooks.
You need to reach an internal temperature on 165 degrees F. (74 degrees C.) {takes us about 6 or 7 minutes per side but varies on the sizes of the chicken}. Check all the pieces of chicken to be certain that they are cooked.
Step 4: Serve: Once done remove from the grill and cover and allow to rest for about 5 minutes then serve. I like to serve over a bed of rice with black beans, cilantro and a scoop of pico de gallo.
Toppings for this Chicken:
- Avocado
- Salsa
- Beans
- Cheese
- Fresh herbs like cilantro
- Jalapeños
- Tortillas
- Queso sauce
- Corn salsa or corn salad
- Fruit like mango or strawberries
What to Pair with Margarita Chicken
- Salsa is a nice sauce to add to the chicken. I love this Restaurant Style Salsa, Avocado Tomatillo Salsa or this Tomatillo Salsa.
- There are also some great side dishes that pair well with this chicken. I often make these Mediterranean Roasted Vegetables, Ratatouille or this Turmeric Roasted Cauliflower.
- Salads pair really nicely with grilled chicken. I especially love this Summer Orzo Pasta Salad, Mediterranean Bean Salad, Lemon Arugula Salad, Mexican Street Corn Salad or this Mediterranean Eggplant Salad.
- Potatoes are always a great match for chicken. I especially love these Spicy Lebanese Potatoes, Lemon Cilantro Potatoes or these Air Fryer Twice Baked Potatoes.
Storage Tips
Store the chicken in an airtight container for up to 4 days. To freeze let the chicken completely cool and then freeze for up to 3 months in an airtight container.
Recipe FAQ
It is a good idea to marinade the chicken for 2 hours in the fridge before cooking or grilling. This lets the flavors really work into the chicken and helps tenderize the meat. If you don’t have much time you can just marinade for 30 minutes.
You can use a store-bought margarita mix but check for added sugars. If you want to make a homemade mix you can use fresh lime juice, orange juice, and a bit of honey or agave. You can use a mix with or without the tequila based on what you prefer.
More Chicken Recipes to Try
Margarita Grilled Chicken
Ingredients
- 4 Boneless Skinless Chicken Breast Fillets
- 1 1/2 cups of margarita mix, with or without tequila
- 2 garlic cloves, minced
- 1/4 cup of finely chopped onion
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Rice
- Cilantro, chopped
- Black Beans
FOR THE PICO DE GALLO
- 5-6 roma tomatoes, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeds removed, diced {optional}
- 1 garlic clove, minced
- 1 lime, juiced
- 1/4 teaspoon cumin
- Salt & pepper to taste
Instructions
- In a large ziplock bag combine the margarita mix, garlic, onions, cumin, paprika, salt and pepper. Add the chicken breasts in and seal the bag. Use your hands to massage the marinade into the chicken.
- Put the chicken in the refrigerator and marinade for at least 30 minutes or up to 2 hours.
- While the chicken marinates add your pico de gallo ingredients to a medium mixing bowl. Stir the ingredients well, taste and adjust seasoning to your liking.
- When ready to cook the chicken heat the grill. Remove the chicken from the refrigerator.
- Preheat the grill to medium heat. Brush oil over grate to prevent sticking, and place chicken on the grill. Grill the chicken breasts, brushing the leftover marinade over the chicken breasts as it cooks.
- You need to reach an internal temperature on 165 degrees F. (74 degrees C.) {takes us about 6 or 7 minutes per side but varies on the sizes of the chicken}. Check all the pieces of chicken to be certain that they are cooked.
- Once done remove from the grill and cover and allow to rest for about 5 minutes then serve. I like to serve over a bed of rice with black beans, cilantro and a scoop of pico de gallo.
